Cry for me!

I have to get started on my order for 400 minis! I am not looking forward to it but I will take pics when I am done. I haven't ever made that many at once so it will be interesting. The flavors will be chocolate, vanilla, and coconut. I tried a new recipe for the coconut and I love it! Here is the recipe and a coconut cream filling recipe too. Since I am making minis I can't use the filling but it is fabulous together. Try it out! You will love it.

Coconut Cake
1 ¾ all purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter
1 1/3 cup sugar
1 tsp vanilla extract
1/2 tsp lemon zest
2 large eggs, room temp
2 large egg yolks
½ coconut milk
1 cup shredded coconut, finely chopped

Preheat oven to 350.
Stir together flour, baking powder, and salt in mixing bowl.
Cream butter and sugar on medium speed until it is light and fluffy. Beat in vanilla and lemon zest, then beat in eggs and yolk one at a time, beating well after each addition.
Reduce speed to low and add one third of flour mixture, then add half the coconut milk and scrape down sides of bowl. Now beat in the remaining flour mixture and fold in coconut. Pour into two 9 inch round prepared pans.
Bake about 30 to 35 minutes, until they are well risen and a toothpick inserted in the middle comes out clean. Cool in pans for 5 minutes and then finish cooling on racks.

Coconut Cream Filling
2 cups heavy whipping cream
½ cup coconut cream
1 tsp vanilla extract
1 cup chopped fresh pineapple
Whip the first three ingredients until fluffy. Fold in pineapple.